- 1 liter of water
- 1 tbsp salt
- 1 pinch baking soda
- 500 grams of prickly pear cactus
- 5 tomatoes
- Onion
- 1 clove of garlic
- 3 chipotle chiles in marinade
- 1 tbsp your preferred oil
- 1 chicken breast, cooked and shredded
- 1 cup mushroom
- 1 cup elote beans
- 1 tsp salt
- 2 cups manchego cheese, grated
- 1 tbsp epazote, finely chopped, to garnish
- 1 cucharada de epazote, finamente picado, para decorar
- Preheat the oven to 180°C.
- Stew the prickly pear cactus in a pot of water with salt and baking soda until cooked. Drain and reserve.
- For the sauce, juice the tomatoes with the onion, garlic and chilies until it is a homogeneous mixture.
- Heat the oil in a deep pan and fry the sauce. Add the chicken, mushrooms and elote beans. Cook for 10 minutes and season with a little salt.
- 1 liter of water
- 1 tbsp salt
- 1 pinch baking soda
- 500 grams of prickly pear cactus
- 5 tomatoes
- Onion
- 1 clove of garlic
- 3 chipotle chiles in marinade
- 1 tbsp your preferred oil
- 1 chicken breast, cooked and shredded
- 1 cup mushroom
- 1 cup elote beans
- 1 tsp salt
- 2 cups manchego cheese, grated
- 1 tbsp epazote, finely chopped, to garnish
- Preheat the oven to 180°C.
- Stew the prickly pear cactus in a pot of water with salt and baking soda until cooked. Drain and reserve.
- For the sauce, juice the tomatoes with the onion, garlic and chilies until it is a homogeneous mixture.
- Heat the oil in a deep pan and fry the sauce. Add the chicken, mushrooms and elote beans. Cook for 10 minutes and season with a little salt.
